Ingredients:

  • 3 cups zucchini, diced or sliced into half-moons
  • 1 cup carrots, shredded
  • 1/2 cup yellow onion, finely diced
  • 1 tsp garlic powder
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 tsp salt
  • 6 cups stuffing mix
  • 1/2 cup unsalted butter, melted
  • 1/4 cup chicken or vegetable broth

Instructions:

  1. In a large mixing bowl, combine the diced zucchini, shredded carrots, and diced onion.
  2. Sprinkle the vegetables with garlic powder and salt, stirring until evenly coated.
  3. In a medium bowl, whisk together the condensed cream of mushroom soup and sour cream until smooth.
  4. Fold the soup mixture into the vegetable base using a rubber spatula until the vegetables are glazed.
  5. Fold 1 cup of the dry stuffing mix directly into the vegetable mixture to thicken the interior.
  6. Lightly grease a 9x13-inch baking dish and pour in the zucchini mixture, spreading it evenly.
  7. Combine the remaining stuffing mix with melted butter and broth, then spread the topping evenly over the casserole.
  8. Bake for 30 minutes or until the topping is golden brown and shattering.